Fall Veggie Casserole

Rating: 
(1 vote)
Makes: 8 servings
Total Cost: $4.78
Serving Cost: $0.60

Ingredients

1 unit
eggplant (medium)
4 units
tomatoes
1 unit
green pepper
1 unit
onion
1 teaspoon
salt
1/4 teaspoon
pepper
3 tablespoons
vegetable oil
1 unit
garlic clove
2 tablespoons
Parmesan cheese (grated)

Directions

1. Remove the skin from the eggplant. Cut the eggplant into cubes.

2. Chop the tomatoes into small pieces.

3. Cut the green pepper in half. Remove the seeds and cut it into small pieces.

4. Chop the onion into small pieces.

5. Cut the garlic into tiny pieces.

6. Cook the first 8 ingredients in a large skillet until tender.

7. Top with the Parmesan cheese and serve.

English

Reviews

4
Find tips and resources for safe food handling and proper cooking temperature guidance.'